2 cup all-purpose flour
3 tablespoon sugar
4 teaspoon baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup shortening
2/3 cup milk
1/4 cup margarine or butter, melted
1/4 cup sugar
2 to 3 tsp ground cinnamon
In a bowl stir together flour, 3 Tbs sugar, baking powder, cream of tartar and salt. Cut in shortening till mixture resembles coarse crumbs. Make a well in the center; add milk all at once. Stir just till dough clings together. On a lightly floured surface, knead dough gently for 10-12 strokes.
Divide dough in half. Roll one half of dough to a 12x10 inch rectangle. Brush with half of the melted margarine or butter. Combine the 1/4 cup sugar and cinnamon; sprinkle half over dough. Cut rectangle into five 12x2 inch strips. Stack the 5 strips on top of one another. Cut into six 2 inch squares.
Place squares, cut side down, in greased muffin cups. Repeat with remaining dough, margarine and sugar mixture. Bake in a 450 degree oven for 10 to 12 minutes or till golden. Serve warm. Makes 12.
Saffron Bread
1/2 teaspoon saffron
1/4 cup hot water (120° to 130°)
1 cup milk
1/4 cup margarine
1 tablespoon lemon rind, grated
1 tablespoon active dry yeast
1/4 cup sugar
1/4 teaspoon ground nutmeg
2 1/2 to 3 c flour
1 cup dried currants -or- dark raisins
1 steep the saffron in the hot water; for 10 to 15 minutes.
Combine the milk and margarine in a saucepan. Heat until the
margarine has melted. Cool.
Add the lemon rind. Sprinkle the yeast into the milk mixture when
lukewarm. Let stand for 5 minutes to dissolve.
Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture. Beat
until smooth. Stir in the currants (or dark raisins) and another 1/2 cup
of the flour. Cover with a damp towel and let rise in a warm place until
doubled in size. Then punch down and knead on a lightly-floured board
until smooth.
Shape into a loaf and place in an oiled 4- by 9-inch bread pan. Let rise
until doubled. Bake in a 350° oven for about 1 hour. Cool for 10
minutes in the pan before turning out on a wire rack. When the bread is
thoroughly cooled, it may be sliced.
Serves 15
Holiday Cookbook, American Diabetes Association
Pakoras (Savory Fritters)
1/2 cup besan *
5 oz warm water
1/4 teaspoon red pepper
3/4 teaspoon salt
1/2 teaspoon garam masala
1 paprika (optional)
1 small onion
1 potato
1 few spinach leaves
1 oil for deep frying
* besan is a flour made from dried Chickpeas, can be found in Indian markets.
1. In a bowl put the besan and half the water and stir until it becomes a
thick batter. Beat hard for 5 minutes. gradually add the rest of the water
and leave to swell for 30 minutes. Add salt and pepper and Garam Masala
and beat again. 2. Wash peel and slice onion and potatoes. 3. Wash and pat
dry spinach leaves. 4. Heat Oil till smoking hot and dip the vegetables in
the batter and deep fry till golden brown. 5. Serve hot.
Recipe By : Somesh Rao
Challah (Jewish Egg Bread)
8 cup flour
1 tablespoon salt
2 tablespoon sugar
2 tablespoon oil
2 cup hot potato water
1 pkg yeast
3 eggs plus 1 yolk
1 pinch saffron; (optional)
1 poppy seeds
Potato water is simply the water potatoes were boiled in. It is commonly
used in Jewish cooking and adds richness, but plain water can be
substituted.
Sift the flour into a large mixing bowl. Mix the salt, sugar, and oil with
the hot potato water. When this water cools to lukewarm, dissolve the yeast
in some of it and stir it into the flour to make a sponge in the center of
he bowl; cover and let rise for 30 minutes. Add the 3 eggs, slightly
beaten, to the sponge and stir in the remaining potato water mixture to
make a dough. Turn out on a floured board and knead it until smooth and
elastic and until it does not stick to the board or your hands. Return the
dough to the bowl, brush its top with oil, and let it rise in a warm place
until it doubles in bulk. Punch it down and knead it on a floured board for
10 minutes. Cut the dough in half and divide each half into 3 strips; braid
these strips to make two braided loaves. Place these loaves on a greased
cookie sheet and let them rise until doubled in bulk. Brush with egg yolk
beaten with water and sprinkle with poppy seeds. To make the surface more
yellow, you may steep the saffron in a little hot water, remove the
saffron, and mix the water with the egg yolk. Bake the loaves 15 minutes in
a 400ø oven; reduce to 375ø and bake another 45 minutes.
Recipe by Mrs. Beverly Applebaum
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